This sounds awesome! Any recommendation on what wine to use? I've never cooked with it before.

A CHEAP dry or dryish white and absolutely doesn't matter what variety or blend or anything. CHEAP. It's just there for a bit of acidic lift, acidic fruitiness. Unsweetened apple juice would probably accomplish the same thing in this recipe unless a chemistry-aware cook could tell us otherwise (as a home cook, I'd love to know). The alcohol burns off in cooking anyway.

I would use a dry white wine like a Saviguon Blanc, Chardonnay or Pinot Grigio